Vegetarian Smoky Spicy Corn Chowder Food

EASY VEGETARIAN CORN CHOWDER

Steps:

• In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
• Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

SPICY CORN CHOWDER

Steps:

• Heat milk and vegetable broth together in a separate pot on a low heat; make sure it doesn't boil otherwise the fat will separate itself from the milk.
• Dice up the onion, get a pot and let it simmer in the butter. Then add flour. Stir well.
• Dice up the bell pepper and add it to the pot. Throw in the corn too.
• Cut the chili pepper into small pieces and off into the pot with it.
• Now add the milk and broth mix to the pot. Stir in the cumin and curry powder too.
• Stir everything well and let it simmer for about 5 minutes on a low heat.
• Finally throw in the cheddar and let it melt.
• Cut up the shallots and add them for garnish.
• That's it, enjoy your corn chowder!

GINA'S SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

VEGETARIAN SMOKY, SPICY CORN CHOWDER

Steps:

• Cook the onion and scallions in olive oil in a large soup pot until soft (5-7 minutes). Add the garlic, red pepper and paprika. Add the liquid smoke and cook an additional 2 minutes, stirring often.
• Stir in the broth and add the potatoes. Bring to a boil. Cook for 15 minutes, or until potatoes are soft.
• Stir in the corn and half-and-half. Bring to a boil. Reduce heat and simmer 15 minutes.
• Transfer half the soup to a blender and puree until smooth.
• Return to the pot, add the salt and pepper and stir to combine.

HEARTY VEGETARIAN CORN CHOWDER

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook stirring about 5 minutes, stirring.
• Add the sweet potato, stir and cover with a lid. Allow it to cook for about 5 minutes, add in the corn and peas and cook a further 5 minutes with the lid on again.
• Sprinkle over the flour and cook for a couple of minutes, stirring constantly.
• Add the milk and stir until boiling and smooth. You may need to add a little more milk or water depending on the size and amount of your vegetables.
• Add the remaining 4 ingredients and cook for a couple of minutes more, then serve.